文章基本信息

标题：60Co-γ-線照射の生揚げに及ぼす影響 (XII)
本地全文：下载
作者：北村真智子 ; 宮川久邇子 ; 高松元子等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1965
卷号：18
期号：4
页码：274-277
DOI：10.4327/jsnfs1949.18.274
出版社：Japanese Society of Nutrition and Food Science
摘要：The samples sealed under vacuum in Irax film were irradiated at dose levels of 2, 3, 4 and 4.6×10⁵r and some of these samples heat-treated immediately after irradiation for removal of the off odors detected previously. The 2-TBA tests indicated that a significant decrease in absorbance at 530mμ was observed by the heat-treatment but no difference at 430mμ. Although a slight difference between the irradiated and irradiated, head-treated samples was detected by a panel test, the latter method, however, prolonged their shelf-life; no sign of deterioration up to 184 days compared with 45 days (in the preceeding report) by irradiation alone. Duplicate runs on bacterial counts during a period of 30days showed that the count of the irradiated sample, 4×10⁵r remained around 1010² all through the testing period. A relation between dose rates and shelf-life was also discussed.